To prep the trout, simply divide up the sliced of lemon and place into the middle of the trout.
Stuff with the thyme and then rub the salt, pepper and oil all over the bodies.

Scatter the purple sprouting broccoli over the bottom of a roasting tin and place the trout on top.
Bake in the oven for 25 minutes.

While the fish are cooking, prepare your beetroot salad by cooking the potato and the beetroot for 15-20 minutes to soften.
Once cooked, drain the beetroot and potato and then return them to the heat to get rid of any excess liquid.
Leave to cool slightly and then mix together with the remaining ingredients until well combined.